Prepare pasta as package label directs. Meanwhile, in a food processor or blender, combine mint leaves, peas, Parmesan and salt; pulse until finely chopped. With motor running, pour in oil and water in a slow, steady stream until mixture is puréed and pesto is thick.

Drain pasta, reserving 1⁄2 cup cooking water. Return pasta to pot; add pesto and shredded chicken. Pour reserved pasta cooking water into the empty food processor or blender and swirl to loosen any remaining pesto; add to pasta mixture and toss to combine. Transfer pasta to a serving bowl and sprinkle with toasted pine nuts and more Parmesan cheese, if you like.

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